This coconut shrimp is seriously the real deal. It is fab-u-lous. This really does taste like the coconut shrimp you would get at a shrimp shack or a restaurant, and the apricot sauce takes it to the next level. It’s crunchy, it’s nutty and the sauce has an awesome kick. Make this recipe!

Sidenote: The beer batter and coconut crust goes great on chicken breast as well.

Ingredients

– 1 egg

– 1/4 cup flour

– 1/3 cup beer

– 3/4 teaspoon baking powder

– 2 tablespoons flour

– 1 cup unsweetened coconut flakes

– 12 large uncooked shrimp, peeled and de-veined

– 1 cup vegetable oil

– salt and pepper to taste

– 1/4 teaspoon sugar

– cayenne pepper to taste

 

Directions

Apricot Dipping Sauce:

– 1/2 cup apricot preserves (can sub orange marmalade)

– 2 teaspoons dijon mustard

– 1/2 teaspoon wasabi paste or horseradish

– a pinch of salt

– black pepper to taste

– a dash of honey (optional)

For the Shrimp

– Mix together egg, 1/4 cup flour, beer and baking powder in a bowl.

– Roughly chop the coconut flakes and mix in the sugar, put the flakes into a bowl.

– Season the remaining flour with salt and pepper to taste, and place in a separate bowl.

– Season the shrimp with salt, black pepper and cayenne paper

– Holding onto the shrimp tail, dip the shrimp in flour. Shake off any excess flour and then dip into the beer batter, again allowing excess to drip off. Dredge the shrimp in the coconut flakes.

– Align all of the prepared shrimp on a baking dish or plate lined with parchment paper. Put the shrimp in the refrigerator for 30-45 minutes. This is a very important step, as it allows the mixture to stick to the shrimp and not fall off once it’s fried.

– Heat oil over a medium heat in a saucepan. Cook the shrimp in two batches. Cook on each side for about 3 minutes or until golden brown.

– Once golden brown, remove the shrimp and set on paper towels to absorb excess oil.

– Serve with the apricot sauce, over a bed of rice. Enjoy!